Abstract: Drying temperature was one of the most important factors that would affect the properties of edible wheat gluten films. The effects of different drying temperatures in the preparation of samples and the properties of wheat gluten films were as follows: light transmitting rate, water solubility, tensile strength, elongation rate, water vapor permeability, etc. They were discussed in this paper when the drying temperature was 60℃ and the experimental results showed that the films had the optimum properties.

Key words: edible wheat gluten films, drying temperature, properties